Technology

We start with the very highest quality, organic, green Arabica coffee beans from Latin America.

Our innovative technology developed by Voyava Republic is predicated on both the roasted coffee and the liquid used for the infusion being at room temperature. The liquid is enriched with heat-tolerant vitamins and herbs and infuses the endosperm of the coffee bean through a naturally developed chemical portal. This leaves the skin of the bean dry and minimally affects the water uptake of the bean. The resulting endosperm is therefore capable of delivering the great roasted taste and savoury aroma you desire.

The beans are now fortified and are ready for grinding and/or packaging.

The Voyava Republic patent-pending technology is completely self-contained in a de-ionised water-based solution. The practicality of this technology is more efficient and more broadly applicable than previous techniques. Finally, our technology leaves a product that has an enhanced shelf-life and a preserved taste profile, providing a clear advantage over other products.

For more information on this fascinating new technology, please visit Voyava Republic at:

www.voyava.com

Nairobi Coffee & Tea Company

The Nairobi Coffee & Tea Company is Fulcrum Health's coffee roaster in the United Kingdom

The Nairobi Coffee & Tea Company Ltd (www.nairobi-coffee.co.uk/) was established in London's Mayfair in 1925. The company has focused since that day on its passion for producing coffees of distinction and now includes a variety of origins in its product range, including some of the finest Kenyan coffees, as well as coffees from other African, South and Central American and Asian countries.

This emphasis on quality is still the guiding principle under which Nairobi trades. The company is also aware of the environment and the concerns over the world’s limited natural resources and encourages the use of environmentally sound practices, from the utilisation of organic growing methods, through to using state of the art catalysers in its roasting to reduce the impact of emissions during roasting, and the use of recyclable products.